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Worksheets

7th Grade POST-TEST REVIEW 2020-21

Total questions: 42

Worksheet time: 21mins

Name
Class
Date
1.

This tool can be used as a leveler or to spread frosting.

a)

spoon

b)

straight edge spatula

c)

silicone spatula

2.

To extinguish a grease fire you should

a)

Pour water on it immediately

b)

smother with a lid

c)

blow on it

3.

Mis en place means

a)

Use good time management

b)

French for "Clean as you go"

c)

French for "everything in it's place"

4.

This tool is used to separate liquids from solids.

a)

Pastry Blender

b)

Whisk

c)

Colander

d)

None of the above

5.

This tool is used to scrape sides of a bowl or fold ingredients together

a)

Straight Edge Spatula

b)

Spatula

c)

Silicone Spatula

d)

Pastry Brush

6.

All are examples of a Foodborne illness except

a)

Listeria

b)

Flu

c)

E-Coli

d)

Campylobacter

7.

Which of the following equivalents are correct

a)

1 tablespoon = 3 teaspoons

b)

1 tablespoon = 12 teaspoons

c)

1 tablespoon = 4 teaspoons

8.

There are how many tablespoons in one cup

a)

12

b)

6

c)

16

d)

none of the above

9.

There are 4 quarts in a gallon. How many pints are in a quart?

a)

1

b)

2

c)

3

d)

4

10.

How many cups are in a pint

a)

1

b)

2

c)

3

d)

10

11.

Tablespoon is abbreviated as

a)

tsp.

b)

t.

c)

T.

12.

Which one is bigger, a tbsp. or a tsp.?

a)

tbsp.

b)

tsp.

13.

The abbreviation for quart is

a)

q.

b)

qt.

c)

qts.

14.

Fats, Carbohydrates, Protein, Vitamins, Minerals, Water are all food groups from MyPlate

a)

true

b)

false

15.

The following Nutrients Supply Energy Except

a)

Fats

b)

Vitamins

c)

Carbohydrates

d)

Protein

16.

A Food that is HIGH in Nutrients and LOW in Calories

a)

Empty Calorie Food

b)

Nutrient Dense Food

17.

An example of an Empty Calorie Food is

a)

Jelly

b)

Candy

c)

Cookies

d)

All of the above

18.

A simple carbohydrate is

a)

Jelly

b)

Pasta

19.

When washing knives in the kitchen

a)

Drop in hot soapy water

b)

Wash with all the other utensils

c)

Wash separately or wash last

20.

1/2 cup of butter is

a)

2 sticks

b)

1 stick

c)

1/2 stick

21.

2 Tablespoons = how many teaspoons

a)

8

b)

4

c)

6

22.

To avoid cross-contaminatin

a)

Use the same cutting board for fresh and raw foods

b)

Use different cutting boards for fresh and raw foods

23.

A Nutrient Dense 'Food is

a)

a donut

b)

an apple

c)

French Fries

24.

Wash your hands for at least

a)

20 seconds

b)

30 seconds

c)

10 seconds

25.

Your recipe calls for 1 and 1/2 cups of sugar. If you double the amount you will need how much sugar?

a)

2 cups

b)

4 cups

c)

5 cups

d)

3 cups

26.

YIELD means

a)

serving size

b)

how much the recipe makes

c)

danger

27.

If you need 2 tablespoons of milk. What tool do you use to measure this.

a)

liquid measuring cup

b)

measuring spoons

c)

just eyeball it

28.

You are making cookies. The recipe calls for 3/4 cup of flour. You are dividing the recipe in half. How much flour do you need? (hint: how many tablespoons are in a cup?)

a)

6 tablespoons

b)

1/2 cup

c)

12 tablespoons

29.

What is bigger, a tsp. or a tbsp?

a)

tbsp

b)

tsp.

30.

When using MyPlate, eggs are included in what food group?

a)

dairy

b)

grains

c)

protein

d)

vegetables

31.

All are leavening agents except

a)

baking powder

b)

baking soda

c)

salt

d)

yeast

32.

To combine shortening with flour until it is the size of small peas is what cooking term.

a)

Mix

b)

fold

c)

Cut-in

d)

whip

33.

Water is one of the essential nutrients

a)

true

b)

false

34.

Calcium is

a)

a protein

b)

a vitamin

c)

a mineral

35.

There are how many oz. in 1 cup

a)

8

b)

6

c)

12

d)

4

36.

Perishable food can be left out at room temperature for how long?

a)

5 hours

b)

2 hours

c)

indefinitely

d)

1 hour

37.

To Cut -in use a

a)

straight edge spatula

b)

spoon

c)

knife

d)

pastry blender

38.

The process of making conditions clean and healthy is called

a)

Foodborne Illness

b)

Safety

c)

Sanitation

39.

The Danger Zone is

a)

40-100 degrees

b)

60 -160 degrees

c)

40-140 degrees

d)

all temperatures over 100 degrees

40.

To beat sugar and butter together until it is light and fluffy.

a)

fold

b)

cream

c)

whip

41.

When measuring flour you need to dip the dry measuring cup in the flour and then level it.

a)

true

b)

false

42.

to measure brown sugar you will

a)

pack it into the dry measuring cup, level

b)

spoon it into the dry measuring cup, level